Sunday, June 6
Broccoli and leek pie
A healthier version of the classic pie with oat flour dough and a veggie filling.
1 cup of oat flour (you can use any flour, but that will make more dough. The oat flour doesn't grow much)
2 tea spoons of baking soda
small glass of milk
a pinch of salt
3 tbl spoons of olive oil
1 small broccoli head (about 400g) cut into tiny pieces
½ leek in thin slices
1 small carrot, greated
½ red onion
1 natural soya yogurt
salt and pepper
Mix the flour, baking soda, slat and egg. Add the olive oil and mix it trough until you get some consistency. Add the milk slowly until you get a nice dough (you don't need the all milk) soft and slightly sticky to your hands. (The amount of milk varies cause it depends on the size of your cup of flour and of your egg too).
Flat the dough and put it onto a non sticking baking tray (you can line the baking tray with foil or baking paper if you don't have a non-sticky one).
Pinch the bottom with a fork so it doesn't bloat.
Pre-heat the oven while you cook the filing.
Dice the onion and fry it slightly with some olive oil and water. Add the broccoli and let it cook slowly for about 5min, adding water when needed, just enough for it to don't burn and cook evenly. Add the leek and carrot and let all ingredients cook until very soft, almost dissolved. Season with nutmeg salt and pepper. Add the natural yogurt and stir trough.
Cook the dough by it self for about 10min at 180 degrees. Add the filling and cook until the dough edges get crispy and the filling is a bit more consistent.
You can eat it hot or cold. Serve with a nice mixed leaf salad!